I don't know about you but I LOVE a good crab dip. It's something I often order as an appetizer and I am such a seafood lover! However, any homemade crab dip I have tried has not been up to par... UNTIL NOW! This dip is so good, this is the second week in a row I have made it! It is good for a party or just at home alongside dinner like I did! It warms up well too... This recipe does make a good amount!
Here we go....!
- 1 cup sour cream
- Two 8-ounce packages of cream cheese, softened
- 1 ½ teaspoons dry mustard
- 3 tablespoons Worcestershire sauce
- Juice of one-half lemon
- ½ teaspoon of Old Bay or seafood seasoning
- 3 tablespoons mayonnaise
- Milk to thin (optional)
- ½ cup grated cheddar cheese
- 1 pound crab meat (lump, backfin or mixed)
- Paprika (optional)
We made this alongside dinner so we also needed 5 ears of corn and two filets!
If you enjoy freshly toasted bread with your dip, you'll also need a loaf of your choice! I went with french bread. You could also use crackers, pita bread, etc to dip!
Preheat oven to 300 degrees. Combine the sour cream, cream cheese, dry mustard, Worcestershire sauce, onion juice, lemon juice, Old Bay, mayonnaise and half of the cheddar cheese. If mixture is very thick, add a small amount of milk. Add crab meat. Stir.
Place mixture in a baking dish. Sprinkle with remaining cheddar cheese and if desired, with paprika. Bake for 30 minutes or until thoroughly heated and bubbling.
While the dip was baking I prepared the bread! I got a loaf of fresh french bread from the grocery store. I sliced the bread to a desired thickness as shown below:
After the bread was all sliced, I laid the pieces all out on a cookie sheet. I then buttered every piece and sprinkled garlic powder over the entire tray. After the dip is done, set the oven to broil and put the bread on the top rack for a few minutes. Keep an eye on it to ensure that you don't burn it.
The finished product! YUM!
We had the crab dip as an appetizer to our dinner! I wanted to share the rest of our meal because it was delicious and went quite well together!
Corn on the Cob and Filet Mignon!
To prepare the corn we husked, buttered, sprinkled with salt and Old Bay seasoning, and then wrapped the ears in foil and put them on the grill.
Time to cook for a little while, along with the steaks!
Here was the finished product! I even topped my steak with some of the crab dip- I recommend it! ;)